Scottish born and bred, Executive Chef Ross Fraser was trained in Scotland at the Glasgow College of Food Technology. He has held senior positions in some of Scotlandís top dining destinations including the former Executive Sous Chef to the Duke and Duchess of Roxburgh.

Ross came to the U.S. eight years ago and served as Executive Chef of The Emerson Inn and Spa. The Emerson was a premier Four Diamond luxury European resort and spa located in Mt. Tremper, New York. In Rossís final year at this property, largely due to Rossís efforts, it was named the ìWorldís Best Luxury Inn 2005î by Johansenís Conde Naste Magazine. Ross has been featured in such major publications such as ìThe New York Timesî, ìGourmet Magazineî, ìDelaware Todayî,î ìWashingtonianî, ìThe Washington Postî ìThe Hudson Valley Magazineî and ìChefî.

Significantly, Ross was named in the 2004 edition of ìInternational Whoís Who of Chefsî. He followed this award by coming back to head up again the newly rebuilt Emerson Resort & Spa after the original was tragically destroyed by fire.